Raspberry Ice Cream Cake

1. 1

   To make the crust, melt the butter and combine with the lady finger crumbs. Press into the bottom of a lined 10 inch spring-form cake pan and chill for about 30 minutes.

2. 2

   Whip half of the cream and vanilla extract until stiff. Transfer to the chilled base, smooth the top and put in the freezer for about 1 hour.

3. 3

   Meanwhile, mix together 1/4 cup of milk, vanilla seeds, 1/4 cup of sugar and vanilla pudding powder until smooth. Bring the rest of the milk to a boil, pour in the pudding mix, remove from the heat and stir until smooth then allow to cool.

4. 4

   When cooled, whisk in the mascarpone until smooth. Whip the remaining cream until stiff and fold in. Remove the cake from the freezer then pass the mixture through a ricer onto the top of the cake in a circular motion, making a dome of 'spaghetti'. Return to the freezer for 5 hours.

5. 5

   Let the cake thaw for about 1 hour in the fridge before serving. To serve, puree 12 oz of the raspberries and the rest of the sugar, pass through a sieve then drizzle on top of the cake and sprinkle with grated white chocolate. Decorate the edge of the cake with the remaining raspberries.

* Per serving · 4 servings · Values may vary.